Step 1: Roast the Beets and Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cubed beets and sweet potatoes with olive oil, sea salt, and black pepper.
3. Spread them in a single layer on a parchment-lined baking sheet.
4. Roast in the oven for 25–30 minutes, flipping halfway through, until they are tender and slightly caramelized. Remove and let cool slightly.

Step 2: Prepare the Dijon Maple Glaze

1. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, lemon juice, olive oil, garlic powder, salt, and pepper.
2. Taste and adjust the seasoning as needed. Set aside.

Step 3: Make the Pistachio Dust

1. Place the pistachios in a food processor or mortar and pestle. Pulse or grind until you achieve a fine crumbly texture.
2. If using honey, lightly coat the pistachios before grinding for a slightly sticky texture.

Step 4: Assemble the Salad

1. Arrange the roasted beets and sweet potatoes on a serving platter.
2. Place the burrata cheese in the center or tear it into smaller chunks to distribute around the vegetables.
3. Drizzle the Dijon maple glaze generously over the top.

Step 5: Add the Pistachio Dust and Garnishes

1. Sprinkle the pistachio dust evenly across the salad.
2. Garnish with fresh microgreens or arugula for added freshness.
3. Optionally, drizzle with a little balsamic glaze for extra sweetness and visual appeal.